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Dan
Pugliese’s
Great
Meat-a-balls
By
Linda Bramble
Here’s
the best recipe
for meat balls I
know from my
friend Dan
Pugliese’s
original Italian
recipe. He
starts with one
pound of ground
beef and a half
a pound each of
ground veal and
pork. He hand
mixes them
together in a
bowl until
blended.
To
the meat he
blends in six
eggs, one cup of
grated Romano
cheese, one cup
bread crumbs,
two tablespoons
parsley and salt
and pepper
He
rolls them
lightly into
balls. “The
size,” says
Dan, “is a
personal
decision.” The
key is to be
careful not to
pack them too
tightly.
Pop
them in the
tomato sauce
without
browning. The
mark of a
successful
meatball is it
will float to
the top once
cooked. Cook
for one and a
half hours and
presto, great
meatballs. Buon
Appetito!
BACK
TO RECIPES
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